Whipped Cream With Herati Mint

At Heray Spice, we believe every ingredient tells a story—and our Herati mint is no exception. Grown in the high valleys of Herat, Afghanistan, and dried slowly under the warm sun, this mint carries the bold, cooling character of the land it comes from. It’s more than mint—it’s tradition in every leaf.

So when we discovered the idea of infusing mint into whipped cream, we knew it was time to bring the Herati flavor to center stage.

Ingredients

• 1 cup heavy whipping cream, cold

• 1 tablespoon Heray Spice Herati Mint leaves

• 2 tablespoons powdered sugar (or more to taste)

• 1/2 teaspoon vanilla extract (optional)

Instructions

1. Infuse the Cream (Optional, but deeper flavor):

• In a small saucepan, gently warm 1 cup of heavy cream with 1 tablespoon of Herati Mint.

• Let it steep on low heat for 5–8 minutes—do not boil.

• Remove from heat and let cool completely. Strain to remove mint pieces.

• Refrigerate until fully chilled (you want it cold before whipping).

2. Whip It!

• Pour the infused (or plain) cream into a mixing bowl.

• Add powdered sugar and vanilla extract.

• Using a hand mixer or whisk, beat until soft peaks form.

3. Serve

• Spoon generously over cakes, fresh fruit, saffron tea, or even your morning coffee.

Why Herati Mint?

Unlike crushed, dull supermarket mint, our Herati mint leaves are whole, vibrant, and intensely aromatic.

They’re harvested by small-scale Afghan farmers and sun-dried with care—no machines, no chemicals. Just nature, tradition, and pride.

It adds a bright, earthy-cool finish to your whipped cream—perfect for summer desserts or as a fresh contrast to something rich, like chocolate or saffron-infused custards.

Tip from the Kitchen